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Re: Patiently Waiting In Warner Robins GA Another Website to check out is Kamado Guru. You will enjoy lighting up your KK every time and it never gets old. Enjoy the journey.

Re: Patiently Waiting In Warner Robins GA Were you on any of the BGE Forums ? Greeneggers or the Egg Forum ? Funny thing I had a BGE XL for three years, then I got a KK too.

Re: Forestlumps charcoal How hard is it to just buy Royal Oak ? I go to Restaurant Depot, get a cart and put 4 17lb. Bags on it. I pay $9.00 a bag. Done.

Re: More Sear basket fun Would this concept work with other Kamados like BGE or KJ ? Same set-up with a steel plate covering the other half ?

Re: Grill Grabbers I use them all the time. I don't know how else to take out the grills. I was using gloves before and that wasn't working out too well. It makes it easy to move a hot grill when changing grills.

Re: Everyday Misc Cooking Photos w/ details I made the potatoes. I used two wooden spoons and it worked out. I put garlic between every slit of the potatoes. I used red potatoes. The potatoes were put in an aluminum pan with olive oil and Italian spice mix. I cooked a Spatchcock Chicken with margarine and rub underneath the skin. So as the chicken is cooking the drippings from the chicken went on the potatoes. The potatoes came out tasty Thank you for sharing.

Re: Everyday Misc Cooking Photos w/ details I can think of all kinds of possibilities for stuffings. Susan, my only concern with your technique is the impact on the cutting knife from hitting the butter knives. I think bgrant3406 is onto something with the rolling pin idea. Just need to find a wooden dowel (or similar) of the right diameter to use that won't damage the blades on my knife (or I could use one that I don't care about too much if the blade gets dinged up some). Two wood spoons.

Re: Everyday Misc Cooking Photos w/ details How about putting thin slices of Garlic in between the slices? Yum.

Re: Charcoal choices? I usually use RO. I buy 4 Bags at a time at Restaurant Depot. I pay $9 for a 17lb. Bag. I also use CoCo Charcoal. I have used BGE Charcoal but at $31 for a 20lb bag is way too expensive.

Re: More Sear basket fun You have a very good grasp of this.....imho I hope so. Thank you for all the information.

Re: More Sear basket fun Not to sound stupid but what do you mean by "full depth splitter rather than half depth splitter"? Thanks.

Re: More Sear basket fun Thanks for the picture. What does the 1/2 plate steel that is on the bottom do ? So from what I see the steak(s) would be cooked on the side of the charcoal. Right ? Would this set up be used for roasting a chicken ? Just trying to see the possibilities.

Re: More Sear basket fun I ordered the Charcoal Basket Splitter today. From I have read from others' post that is would be a good thing to have. I am just trying to understand the purpose. I can see that it is like a Lump reducer. When and how would I use it ? What are the benefits ? Lets say I am grilling a steak, how would it be used ? Thanks.

Re: Buying decision help requested! I first bought a 30" Fire Magic almost 9 years ago thinking it was the greatest in BBQs. Then 4 years ago I bought a Big Green Egg XL. Again I thought it was the greatest in BBQs. I then last year I bought a KK. It is what it is, the Top of the Line in Kamados. It is unique, an Art Piece. I still have the Fire Magic but it just sits and stores the accessories for the KK and the BGE. I still use the BGE as a secondary cooker. I also have another charcoal BBQ that I use as a third BBQ. Gassers are convenient and that is it. They do not add any flavor when grilling. The KK is not just a BBQ but also a Smoker, an Oven.

Re: Vent Settings I have it. Thank you.

I have misplaced the paper with the Vent Settings. Please, can someone put it on the Forum. It might be helpful. Thanks.

Re: Updated: Brisket going on soon/Done I picked up a 7lb Brisket at Costco last night. This will be my first. Thank you for your detailed way cooking Brisket. Is injecting the Brisket with beef stock necessary ? Would the Brisket be moist without it ? There is a fat cap on one side. How much should be trimmed or any at all ? I know it is about internal temp but how much time should I plan for cooking a Brisket ? I hope for a first time it comes out moist. Thank you.

Re: Pork Ribs Do not go by time when cooking. Depending on what you are cooking, either go by Temperature and or feel. You know how you like your ribs, either "fall-off" the bones,with some chew, or however you like them.

Re: Forestlumps charcoal Check out the Naked Whiz. He rates various lump charcoal. He did a review for ForestLump Charcoal. Personally, I use Royal Oak. I also have used Big Green Egg Charcoal. Kamado Joe has its own brand as well.

Re: KK in NY Times It's hard for a lot if people to spend almost $1000 for a BGE or any other Kamado. People don't see the Benefits and/or Quality.

Re: banned I'm good.

Re: Steak Tips What do you do to get the KK up to 800? Just the Lower and Top Vents ?

Re: Memorial Day Baby Backs Looks like you are on your way to a good meal for dinner. I too am doing Ribs, Spare Ribs, 4 Racks. I started the Ribs on the Rib Rack but. All the brown sugar went into the drip pan. They are now laying flat. I figure 4 hours. Need to be a little "undercooked" as we are going to B-I-L's house. Will finish at his house. Enjoy your day. Thanks to those who sacrificed for us.

Re: Everyday Misc Cooking Photos w/ details For your first cook on your KK, nice job. I bet everyone was impressed. How were the Ribs ? Just right ? Fall off the bone ? Enjoy the journey.

Re: 23 & 32 KK side by side pics Can I act stupid and say," how did that get here ?"